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Mini Coconut Cream Pies and Mini Vanilla Custard Pies

Posted Apr 05 2011 8:28am
The weather was crazy last night. We watched Tangled with the boys (which was really cute) and got to bed at a reasonable time (about 10:15). We were exhausted from the stress of the day with the car...let's just say there will be lots of beans and rice around here for the next couple of months...so we thought we were going to get some rest. The key word here is "thought". At about 11:30pm, horrible thunder storms came through and I just could not sleep. The thunder sounded like what I would think a tornado would sound like. I've never been in one before (knocks on wood), but the rumbling would just keep going and get louder and louder. I laid there for hours just listening to it. Why can't we have these storms during the day...while I'm awake? Anyway, so I was going to get up and work out at 6:30am, but due to the lack of sleep, I turned the alarm off. However, I could not go back to sleep, so I should have gotten up anyway. Oh well, hopefully the extra 30 minutes of resting will help get me through the day. I see plenty of coffee in my future.

Since yesterday was such a wait and see day with the car, I did what I always do to relieve stress...I baked. The illustrator and I have been talking about pies lately ever since I made the l emon meringue pie and he has a few ordered up. Coconut cream was the first one. I needed the process to keep me busy, so I jumped into this one head on yesterday.


Since Jay is not a fan of coconut (well the texture, not so much the flavor), I decided to make mini pies and leave some as vanilla pudding pies.


This was actually really easy to make, you just have to go through the steps.


I baked off some gluten free pie dough in my jumbo muffin pan (I used my recipe, but you can use store bought).


Then I made my pastry cream. The egg yolks and sugar form into this beautiful pale, thick and cream mixture.

I used So Delicious Coconut Milk this time and it worked perfectly!



Once everything is cooled, I filled the pie shells with the pudding. 

Then I made my meringue. This stuff is a serious addition here. I never need whipped cream again.


The pastry cream is velvety, rich and creamy. It sets up really well too in order to hold up the meringue. 






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